Silver Platter Catering
Wedding Caterer
+1 986-236-3457
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Silver Platter Catering serves Boise and the Treasure Valley with catering for weddings, private parties, baby showers, holidays, corporate events, and family gatherings. Its offerings include custom menus, buffets, appetizers, and event food presentations. The Hufford family business is located at 11853 W Silver City St and can be reached at 986-236-3457.
Silver Platter Catering prepares food and event presentations for weddings, parties, baby showers, holidays, corporate events, and family gatherings in Boise and across the Treasure Valley.
The company lists service coverage that includes Meridian, Nampa, and Caldwell, and describes its approach around custom menus, elegant buffets, and appetizers for different types of occasions.
The Hufford family business also presents catering options for private celebrations and describes a three-course meal served in a home setting among its event offerings.
Its catering work combines food preparation with presentation, making menu planning relevant for hosts organizing a reception, shower, reunion, office gathering, or other private event.
Silver Platter Catering is located at 11853 W Silver City St, Boise, ID 83713, United States.
Contact is available at +1 986-236-3457 or through silverplattercateringidaho.com to discuss menu options, event details, pricing, and scheduling.
Mise en Placebooking facts
- Phone+1 986-236-3457
- Sitesilverplattercateringidaho.com
- Kitchen base11853 W Silver City St, Boise, ID 83713, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Boise, ID. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.